Oh. Don’t like lentils? You’re missing out. They’re seriously delicious and are an easy, healthy and cheap way to fuel up. Until you start pairing them with eggs of course, and then everything goes to heck in the budgeting department. Still, a half dozen eggs are cheaper than most hunks of meat, so there’s that. And maybe you have some girls laying in your yard, or the neighbour does and they give you their surplus and if you do, can we have your neighbour? All we ever exchange with ours are pleasantries, and a few bits of home-raised produce’d be ever so much pleasant-er. 

Anyway; lentils. They’re simple and relatively quick to cook as they don’t require any soaking, just a rinse in case there’s any dust or debris, then a good simmer in plenty of water. Which you don’t salt BTW as salt prevents softening and you definitely want softened lentils. Cook them in around three times as much water as you have lentils because they double or even triple in size after they’re cooked; large brown (used here) and large green lentils will take about 20 minutes to cook, while red lentils take barely 10. The fancier French Puy lentils take about 30 minutes to cook, still retaining a smidge of firmness. They’re more expensive than common garden varieties as they are grown in a very specific part of France, are protected by a Designation of Origin, and are considered the ‘caviar’ of the lentil world. 

You can play around with this recipe as much as you like… within reason, of course. For example; add a can of chopped tomatoes to the mix, or a few cups of passata. Change the spices to suit (you could use some decent curry powder if you feel the Subcontinent calling)... or, you could leave the spices out and infuse the whole thing with some fresh thyme or rosemary (in which case, use honey, not the date molasses. And leave out the butter part… or maybe just use the chilli flakes, chopped parsley and some garlic, not the paprika). But honestly, don’t listen to us – what do we know? It’s your brunch/lunch/dinner so you can make it however you darned well like. Serve with plenty of bread (pita would work), pop a green salad of some description to the side, and bob’s your lentil. 

SERVES 4

325g (1½ cups) brown lentils

60ml (¼ cup) extra virgin olive oil

800g onions (about 3 large), halved and sliced

3 tbsp tomato paste

1 tbsp ras el hanout

1½ tsp cumin seeds

2½ tbsp date molasses or honey, or to taste

750ml (3 cups) chicken stock

5-6 eggs

chopped parsley, to serve

Paprika butter

50g butter, chopped

1½ tsp sweet paprika

large pinch dried chilli flakes (optional)

Preheat the oven to 200˚C. Place the lentils in a large saucepan, then add enough water to generously cover. Bring to the boil, then cook over medium heat for 20 minutes or until just tender. Drain well.

Meanwhile, heat the olive oil in a large, deep frying pan or wok with an oven proof handle over medium-high heat. Add the onion, then cook, stirring often, for about 25 minutes or until deep golden, reducing the heat if necessary. Add the tomato paste and spices, then cook, stirring, for 1-2 minutes or until fragrant. Add the date molasses, stock and lentils, stir well, then bring to a simmer. Cook, stirring occasionally, over medium heat for about 10 minutes or until the liquid is slightly reduced and the mixture is soupy. Taste, then season with salt and pepper to taste, and add a little more honey if you like things slightly sweeter. Make 5-6 indentations in the mixture, carefully crack an egg into each, then transfer the pan to the oven for 10 minutes or until the eggs are just set. 

When the eggs are nearly cooked, make the paprika butter. Heat the butter in a small frying pan over medium-high heat until it sizzles. Add the paprika, swirling the pan to combine well. Pour the butter over the lentils and eggs, scatter with chopped parsley, then serve.

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